Mixed Antipasto

Serves: 3

Gideon Batz

1 January 1970

Based on User reviews:

43

Spice

50

Sweetness

45

Sourness

40

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1 large

Garlic (clove, minced)

2 tbsps

Balsamic Vinegar

2 tbsps

Wine Vinegar (red-)

1 tsp

Dried Rosemary (crumbled)

1 tsp

Dried Basil (crumbled)

1 tsp

Red Pepper Flake (dried hot, to taste)

1 cup

Olive Oil

3 large

Carrot (cut diagonally into 1/4-inch-thick slices)

1360 g

Black

450 g

Pepperoni

2

Marinated Artichoke Hearts (7 ounce jars, rinsed and drained well)

Directions:

1

Make the marinade: In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified

2

In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water

3

Let the vegetables cool and drain them well

4

In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight

5

Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature

6

In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified

7

In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water

8

Let the vegetables cool and drain them well

9

In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight

10

Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature